Thursday, November 10, 2011

Pumpkin Bread Plus Bananas Minus Pumpkin

This is what you get when you have four overly ripe bananas and a hankering for pumpkin bread.

Goodness.




Are you wondering what happened to the other ten or so slices?

So is Andrew.


Banana Bread

1 1/2 cups white flour
1/2 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/4 cup Splenda Sugar Blend
1/4 cup Smart Balance 50/50 Butter Blend, softened
2 large eggs
3 or 4 mashed ripe bananas
1/3 cup plain lowfat yogurt
1 teaspoon vanilla extract
cooking spray

Preheat oven to 350 degrees.

Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed for a minute or two. Add the eggs, one at a time, beating well after each addition. Add the banana, yogurt, and vanilla. Beat until blended. Add the flour mixture. Beat at low speed just until moist. Pour batter into a loaf pan coated with cooking spray. Bake at 350 degrees for 65 minutes. Cool 10 minutes in pan on a wire rack. Remove from pan. Cool completely on wire rack.

1 comment:

Caroline said...

Sounds delicious - I love banana bread. I made a loaf last week for the first time in ages and it was gone in less than two days. Banana bread for breakfast, lunch, and dinner is what life is all about... or what it should be anyway.